This tasty shrimp and cheese pie makes a perfect light supper, or cut it into smaller wedges for a hearty appetizer.
Pillsbury™ Pet-Ritz® frozen deep dish pie crust (from 12-oz package)
cup chive-and-onion cream cheese spread (from 8-oz container)
oz frozen (thawed and well drained) cooked deveined peeled medium shrimp, tail shells removed, coarsely chopped
cup shredded pepper Jack cheese (2 oz)
Place cookie sheet on oven rack. Heat oven to 375°F. Let 1 crust thaw 10 to 20 minutes. Prick bottom and around side thoroughly with fork. Bake on cookie sheet 9 to 11 minutes or until very light golden brown.
Meanwhile, in medium bowl, beat cream cheese spread with whisk or electric mixer until creamy. Beat in eggs, one at a time, until mixture is smooth and well blended. Stir in shrimp and cheese. Pour into crust.
Bake on cookie sheet 30 to 35 minutes or until center is set. Let stand 15 minutes before serving.
You can substitute Monterey Jack cheese for the pepper Jack cheese if you prefer a milder flavor. Or, if you love spicy food, bump up the heat with the addition of 1/8 to 1/4 teaspoon ground red pepper (cayenne).
For best results, squeeze thawed shrimp in colander to remove as much water as possible.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.